Ingredients2 h 15 m servings 228 cals
- Heat oil in a skillet over medium heat. Cook and stir kielbasa and onion in the hot oil until the onion is tender, 5 to 7 minutes; set aside.
- Stir chicken broth, turnip greens, great Northern beans, vegetable soup mix, hot pepper sauce, garlic powder, Creole seasoning, salt, and black pepper together in a large saucepan; bring to a boil. Stir kielbasa mixture into the boiling broth mixture, reduce heat to medium-low, and cook at a simmer for 2 hours.
- Cook's Note:
- I put mine in a large slow cooker and simmer on low for 4 to 5 hours.
Per Serving: 228 calories; 11.5 g fat; 21.1 g carbohydrates; 11.2 g protein; 25 mg cholesterol; 687 mg sodium. Full nutrition
ReviewsRead all reviews 26
Mmm, love turnip soup! With cornbread. I modified somewhat using what I had on hand (1 northern, 1 black-eyed, 1 pinto) and a can of Rotel tomatoes instead of the vegetable mix. Love the combina...
Delicious! Great on a cold winter day. I have been making this for some time and everyone that has tried it loved it. I don't use the pepper sauce since I use hot sausage but that is just my pre...
Excellent soup even for a vegetarian. Just omit the sausage it is still tasty!
Comfort food at its best! My family loved this, especially the second day.
I made this in my Instant Pot and was delighted with it. I used dry beans and fresh turnip greens. I made it again and added some fresh corn from my freezer and it was even better! Six stars f...
I grew up eating this soup. My dad used Spanish smoked Chorizo not Mexican instead of Kielbasa.